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Tofu Taco Salad

adapted from Cooking Light

Ingredients

Vinaigrette:

  • 1/3 cup chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 garlic clove peeled

Salad:

  • 1 teaspoon olive oil
  • 1 pound tofu pressed and cubed
  • 8 cups thinly sliced romaine lettuce
  • 1 cup chopped tomato
  • 1 small red onion diced
  • 1/2 cup sharp cheddar cheese
  • 1 15-ounce can black beans, rinsed and drained
  • tortilla chips for serving

Instructions

  1. To make vinaigrette, combine all ingredients in blender and puree until smooth. Set aside.
  2. Heat olive oil over medium-high heat; add tofu and stir-fry until brown on all sides. Remove to a plate and allow to cool.
  3. Once tofu is cool, combine all salad ingredients except the tortilla chips. Right before serving, toss in vinaigrette. Serve with tortilla chips (they were great crumbled over the top like croutons!).